Simmer the tamarind, fish sauce, sugar, chili sauce and peanut butter over medium heat until the peanut butter melts into the sauce, about 2-3 minutes, before mixing in the chicken.

Spread the nachos out on a baking dish, sprinkle on the chicken and sauce mixture, bean sprouts, carrots and green onions followed by the cheese and broil until the cheese has melted, about 2-4 minutes, before topping with peanuts and fresh cilantro.

Preheat oven to 350. Line a baking sheet with parchment paper and set aside.

In a large bowl, toss pretzels with melted butter. Stir sugar and cinnamon together in a small bowl before tossing with buttered pretzels. Spread in an even layer on prepared baking sheet and bake 12 minutes. Remove from oven and cool 10 minutes.

In a small bowl, melt vanilla candy melts until smooth. Pour into a squeeze bottle and drizzle over pretzels. {Or drizzle with a spoon.}

After about 5 minutes, the candy melt should harden and you can serve!